Description
This Honey Balsamic Chuck Roast recipe offers a tender, flavorful beef roast marinated in a sweet and tangy balsamic and honey mixture, then slow-cooked with aromatic garlic, rosemary, and vegetables. The combination of searing and oven roasting ensures a succulent and juicy meal perfect for a comforting family dinner.
Ingredients
Scale
Meat
- 3-4 pounds chuck roast
Marinade
- 1 cup balsamic vinegar
- ½ cup honey
- 4 cloves garlic, minced
- 1 tablespoon soy sauce
- 2 teaspoons dried rosemary
- 1 teaspoon salt
- ½ teaspoon black pepper
For Cooking
- 2 tablespoons olive oil
- 1 large onion, sliced
- 4 carrots, chopped
- 4 potatoes, diced (optional)
- Fresh parsley, for garnish (optional)
Instructions
- Prepare the Marinade: In a bowl, whisk together balsamic vinegar, honey, minced garlic, soy sauce, dried rosemary, salt, and black pepper until well combined to form the marinade.
- Marinate the Roast: Place the chuck roast in a resealable plastic bag or shallow dish. Pour the marinade over the roast, making sure it is fully coated. Seal or cover and refrigerate for at least 1 hour, preferably overnight to enhance flavor.
- Preheat the Oven: Preheat your oven to 325°F (163°C) to prepare for slow roasting the beef.
- Sear the Roast: Heat olive oil in a large skillet over medium-high heat. Remove the roast from the marinade (reserve the marinade) and sear it on all sides for 3-4 minutes each until well browned. This step locks in flavor and juices.
- Sauté the Vegetables: Using the same skillet, add sliced onions, chopped carrots, and diced potatoes if using, and sauté for about 5 minutes until the vegetables soften slightly.
- Arrange in Roasting Pan: Place the seared chuck roast on top of the sautéed vegetables in a roasting pan.
- Add Marinade and Cover: Pour the reserved marinade evenly over the roast and vegetables. Cover the pan tightly with aluminum foil or a lid to keep moisture in during cooking.
- Oven Roast the Chuck: Place the roasting pan in the preheated oven and cook for 3 to 4 hours, until the roast is tender and easily pulls apart with a fork.
- Baste Occasionally (Optional): For extra moist and flavorful meat, baste the roast every hour with the cooking juices.
- Rest and Serve: Remove the roast from the oven and let it rest loosely covered for about 15 minutes before slicing. Garnish with fresh parsley if desired and serve with the cooked vegetables.
Notes
- Marinating overnight allows the meat to absorb more flavors and become more tender.
- Using a heavy skillet for searing helps achieve a better crust on the meat.
- Optional potatoes add heartiness but can be omitted for a lower-carb option.
- Resting the meat after cooking ensures juices redistribute making the roast juicier.
- Adjust seasoning according to taste before cooking.
